Roasted Chicken Salad Sandwich

I’m not entirely sure who it was that decided that mayonnaise + food = salad, but I’m here for it. Egg, potato, pasta, and chicken salad are all classic American staples found at picnics and backyard barbecues. Unfortunately, many feel that chicken salad has gotten boring, and countless memes now mock it as “boring food for white people.”

This recipe should help put an end to the memes.

 
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Chicken Salad

Ingredients:

  • 2 lbs skinless chicken breast

  • 1 cup mayonnaise

  • 2 TBSP dijon mustard

  • ½ cup pine nuts

  • ½ cup dried cranberries (aka craisins)

  • 2 TBSP flat leaf parsley, chopped

  • 2 TBSP tarragon, chopped

  • 2 TBSP chives, chopped

  • 2 TBSP chervil, chopped (if you can’t find chervil just use twice as much parsley).

Instructions:

  1. Pre-heat oven to 500ºF (260º C)

  2. Season chicken breast liberally with salt and black pepper.
    Chicken is a very bland meat on it’s own so don’t be afraid to go heavy on the salt.

  3. In a hot, stainless steel pan, add canola oil and sear first side of chicken breast

  4. When you have achieved a good, golden brown color on the first side, flip over the chicken breast and place entire pan in the oven for 12-15 minutes

  5. While chicken is cooking, in a separate pan, on low heat place the pine nuts and toast them slowly, making sure to continuously shake the pan to make sure that one side doesn’t burn. Remove off heat when golden brown.

  6. When chicken is fully cooked, remove from oven (careful not to grab the pan handle with your bare hands) and set chicken aside in the fridge.

  7. Once chicken is fully cooled, cut into small, half-inch cubes and in a mixing bowl combine with mayonnaise, dijon, cranberries, pine nuts, and herbs. Adjust seasoning as needed.

For best results, allow chicken salad to sit overnight in the fridge. This will allow the flavors to better meld together.

Assembly

Additional Ingredients:

  • All-butter croissant (or some other bread of your choice)

  • Avocado

  • Butter lettuce

  • Tomatoes

  • Pickled red onion

Instructions:

  1. Lightly toast your bread. If using croissants, cut in half along the vertical. Place a pan on low heat and place the croissant halves on the pan. You will not need additional fat as croissants are very butter rich. Check them regularly to make sure they don’t toast too much.

  2. Assemble sandwich as desired. My recommended order is: bread, lettuce, chicken salad, sliced avocado, red onion, tomato, bread.

  3. Enjoy!

Luis Fayad